lunch · dairy-free
Turmeric fried chicken bánh mì
Chicken thighs in a thin rice-flour crust, shallow-fried until crisp, then tucked into rolls with chili mayo and pickles.
- Time
- 40min
- Steps
- 4
Ingredients
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Allergens
Contains egg and wheat.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Toss the chicken in the rice flour mixed with the turmeric until evenly coated.
-
2
Shallow-fry in the hot oil, turning once, until crisp and cooked to 165°F (74°C). Drain on a rack.
-
3
Stir the mayonnaise and chili garlic sauce together.
-
4
Spread it on warm rolls and fill with the chicken and drained pickles.
